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Blackened Kilchurn Estate Smoked Chicken Breast

Recipe type: Entree



1⁄4 cup
1 1⁄4 cup
Chicken Stock or Water
1 teaspoon
1 1⁄2 teaspoon
Kosher Sea Salt
1 teaspoon
Black Peppercorns
1 tablespoon
Scallions (green part sliced thin)
6 ounces
Smoked Tasso Pork (¼” diced)
1 cup
Onion (¼” diced)
1⁄2 cup
Celery (¼” diced)
1⁄4 cup
Red Pepper (¼” diced)
1⁄4 cup
Green Pepper (¼” diced)
1 teaspoon
Garlic (minced)
Ears Sweet Corn (roasted, shucked, and cut from cob—two ears reserved)
2 cups
Chicken Broth
1⁄2 cup
Heavy Cream
1⁄2 teaspoon
Fresh Thyme (picked and chopped)
1 teaspoon
Fresh Oregano (picked and chopped)
1⁄4 teaspoon
Ground Cayenne Pepper
1⁄4 teaspoon
Ground White Pepper
2 teaspoons
Kosher Sea Salt


FOR CHICKEN: Preheat oven to 350° F. Heat olive oil in a heavy skillet until it begins to smoke. Rub Blackening seasoning onto chicken skin. Carefully place in skillet and sear until charred. Turn over, add water, and move to oven to heat throughout, about 10 minutes.

FOR SCALLION RICE: Melt butter in a small saucepot. Add rice, salt, pepper, and stir to coat rice. Add stock or water and bring to a boil. Cover and turn to medium low heat and cook for 10 minutes. Remove from stove, but do not remove lid for another 10 minutes. After 10 minutes, remove lid and fluff rice with a fork. Scallion will be used to garnish at time of plating.

FOR TASSO-SWEET CORN MAQUE CHOUX: Heat oil in a saucepot. Add peppers, onions, celery, garlic, and tasso. Cook over medium heat until tender, but not brown. Add remaining ingredients (including corn cobs) and simmer for 20 minutes. Adjust salt and pepper.

TO PLATE: Slice the chicken and place atop a bed of the Maque Choux. Place a cup of the rice next to the chicken and garnish with remaining scallions.